Ingredients
- 1 (19 1/2 ounce) package brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1 1/2 cups semi-sweet chocolate chips, divided
- 1 cup coarsely chopped pecans
- 16 caramels, unwrapped
- 1 1/2 tablespoons milk
Directions
-
Preheat oven to 350°; position a rack in the lower third of the oven.
-
Spray the bottom only of an 8-inch square baking pan with cooking spray.
-
In a bowl, mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
-
Stir in ¾ cup chocolate chips; spread batter into prepared pan.
-
Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake).
-
During last 10 minutes of baking, sprinkle the top with the pecans (so that they will toast).
-
Remove form oven and immediately sprinkle with remaining chocolate chips.
-
Transfer pan to a wire rack.
-
In a medium saucepan set over low heat, melt the caramels with milk until melted and smooth.
-
Drizzle caramel over brownies and cool completely.
-
Cut into squares.